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Cinnamon Crinkle Cookies – Barefeet in the Kitchen

Perfectly crisp on top and irresistibly soft inside, these Cinnamon Cookies are a fabulous blend of warm cinnamon and sweet sugar.

Cookies stacked on blue plate

Cinnamon Cookies

These cinnamon cookies are the perfect afternoon snack with your morning coffee or an afternoon cup of tea. I came up with these while playing with our family cookie recipes to create gluten-free variations for a friend.

I wanted a version of classic Snickerdoodle cookies that could be made with butter alone, eliminating the traditional shortening in that recipe. If you prefer a cookie with a more cake-like texture, simply substitute shortening for ½ of the butter in this recipe.

This cinnamon sugar cookies recipe results in slightly thinner cookies than traditional snickerdoodles. They have wonderfully crisp edges and chewy centers, and have a distinct, buttery cinnamon sugar flavor. Call me very happy.

If you’d like more gluten-free cookie recipes, be sure to check out all of the gluten free dessert recipes on this website. I’ve worked hard to create cookie recipes (and other desserts!) that will safely satisfy the cravings of my GF friends.

Overhead close-up shot of cookies on blue plate

What are Crinkle Cookies?

You may be wondering, “What are crinkle cookies?” I can’t recall the first time I heard this type of cookie called that, but basically, it comes down to the appearance. Crinkle cookies are typically chewy cookies with crisp edges.

Crinkle cookies are known for the distinctive cracks that appear on top of them while they bake. Usually, this is a result of a thicker dough which is then rolled into balls before baking.

They are often rolled in powdered sugar or other powdered spices before baking, which gives a visual contrast between the outer surface and the cracks that show the inner dough.

Cookies on baking sheet

Cinnamon Sugar Cookies

You’ll need the following ingredients to make this recipe:

  • eggs
  • butter
  • sugar
  • flour *
  • baking soda
  • cream of tartar
  • salt
  • cinnamon

* The gluten-free alternative is noted in the recipe card.

Overhead shot of cookies cooling on rack

Start by creaming together the butter and sugar in a large mixing bowl. You can do this by hand with a whisk, or use a hand mixer or stand mixer. Then, add the eggs and beat again.

Whisk together the dry ingredients in a medium bowl. Then, add the dry ingredients to the wet ingredients and stir to combine. Chill the cookie dough in the refrigerator for at least 1 hour.

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat mat. While the oven heats, combine ¼ cup sugar and cinnamon in a small bowl.

Then, using a cookie scoop, portion out the dough and roll into balls. Roll the cookie dough balls around in the cinnamon sugar mixture to coat them well. Then, place on the baking sheet.

Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)

Allow the cookies to cool on the baking sheet for 1-2 minutes and then remove to a wire rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches.

Savory cookies

Want a few more cookie recipes? Oatmeal Butterscotch Cookies are an old-fashioned oatmeal cookie recipe that never lasts long in my house. This is a simple and tasty butterscotch cookie everyone adores!

These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar.

Mexican Wedding Cookies are tiny melt-in-your-mouth cookies that are known by many different names around the world. My grandmother called them Sugar Butter Balls.

Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

This is NOT your average chocolate chip cookie. They are hands down, the best Chewy Chocolate Chip Oatmeal Cookies. We’ve been calling these “Marry Me Cookies” for years now.

Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for long, long time. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

Servings: 30 cookies

Prevent your screen from going dark

  • Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xanthan, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.

  • Preheat oven 400°F. Combine ¼ cup sugar and cinnamon in a small bowl. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)

  • Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!

Calories: 146kcal · Carbohydrates: 21g · Protein: 2g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 27mg · Sodium: 129mg · Potassium: 53mg · Fiber: 0.5g · Sugar: 12g · Vitamin A: 206IU · Vitamin C: 0.01mg · Calcium: 8mg · Iron: 1mg

originally published 10/30/12 – recipe notes and photos updated 2/26/24

Cookies arranged on blue plate

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